Papaya, Peach, Mandarin
From Quebraditas Farm in Colombia's Huila region, Edinson Argote's Orange Bourbon brings papaya, peach and mandarin to the cup - bright, clean and quietly complex. A double anaerobic washed process with yeast inoculation and thermal shock sounds like a lot, and it is, but the result is a coffee that opens up beautifully over a slow filter brew.
Sun-drenched fruit, quietly tropical Colombia
Grown by Edinson Argote at Quebraditas Coffee Farm, high in the mountains of Huila, this is the third release in Coaltown's Unearthed series - an ongoing project dedicated to rare lots and the producers behind them. Argote's approach combines a double anaerobic washed process with yeast inoculation and thermal shock, a sequence that shapes the coffee's character as much as the land it comes from.
The result is vivid and layered: papaya and peach up front, with mandarin weaving through the finish in a way that feels bright without being sharp. It's a coffee that rewards a slower brew - filter or pour-over suits it well, giving the flavours room to open up properly.
The Orange Bourbon varietal is relatively rare, and Argote's handling of it reflects careful, attentive farming that makes Huila one of Colombia's most consistently interesting growing regions. If you're curious about what a washed process coffee can do when the producer is willing to push the technique a little further, this is a good place to find out.
About the Roaster
Scott James set up Coaltown in Ammanford, a South Wales town that ran on anthracite coal for generations, with a straightforward idea: that great coffee could give a post-industrial community something to rally around again. The team roasts daily in small batches, working a range that moves from easy-drinking espresso blends through to more expressive single origins.
